These 3 Ingredient Almond Cookies are seriously the easiest cookies to make. We´re talking just 3 ingredients, no special equipment and no tricky techniques. But the best part, is that these cookies come together in under 30 minutes.
INGREDIENTS
- 2 cups blanched Spanish marcona almonds 260 grams
- 1 cup powdered sugar 120 grams
- 1 cage-free organic egg
EXTRAS
- 2 tbsp powdered sugar 15 grams
DIRECTIONS
- Add the almonds into a food processor and run on a low speed for 20 to 30 seconds, or until the almonds are finely chopped, almost powder like
- Transfer the almond mixture into a large bowl, add in 1 cup powdered sugar and mix together
- Crack 1 egg at room temperature into a bowl and separate the yolk from the egg white. transfer the yolk into another bowl, whisk the egg whites for about 15 seconds and then the egg yolk
- Add the whisked egg whites into the bowl with the almonds & sugar and mix together, once you end up with a crumbly texture, get in there with your hands and push down on the mixture and fold it together, continue to do this until you end up with a smooth compact paste, then shape into a ball
- Grab a spoonful of the mixture and shape into the form of a cookie, I used a chicken nugget design, making sure the thickness is about 1/4 inch (.625 cm) thick, as you finish each cookie, transfer into a baking tray lined with parchment paper, making sure they´re all in a single layer and evenly spaced out
- Then cut 3 slits on each cookie, not too deep, and brush the whisked egg yolk over the cookies
- Add into a preheated oven, bake + broil (bottom + top heat) option 200 C - 390 F
- After 9 to 10 minutes remove the cookies from the oven and let them rest for a couple of minutes, then sprinke with powdered sugar on top and serve, enjoy!
